Mumbai Misal Pav

Time 45 min

Ingredients

For Rassa / Curry

Safed Vatana 1 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

Masala paste: 2 tbsp grated fresh coconut + 3-4 curry leaves+ 1/2 tsp fennel seeds+1/2 tsp poopy seeds+1/2 tsp sesame seeds+1/2 inch Cinnamon+ 3-4 cloves+1 big cardamom+3-4 pepper corn

Ginger garlic paste 1/2 tsp

Red chili powder 2 tsp/ Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

For making Misal

All in one Farsan 250 gms or 2 cups

Finely chopped onion 1 big size

Coriander for garnishing 1tsp

Lemon

Bread / Pav

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add white masala & ginger garlic paste. Mix well and fry for about 3-4 min. Then add safed vatana, fry well for 2-3 min, then add Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala. mix well and fry for about 2-3 min. Now add water and salt. Mix well. Cook on low flame for about 15 min till it cooks properly. Switch off the flame.

Actual Misal

Take curry in bowl add farsan, chopped onion, coriander. Serve with bread.

White Peas Curry / Safed Vatana Amti

Time 30 min

Ingredients

White peas-1 cup

Finely chopped onion 2 medium size

Finely chopped Tomato 2 medium size

Ginger garlic paste 3/4 tsp

Red chili powder / Kolhapuri masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Cumin coriander powder 1/4 tsp

Cumin seeds 1/4 tsp

Asafoetida a pinch

Lemon juice 1/2 tsp

Water 2 cup

Oil 2 tbsp

Salt to taste

Preparation
Soak white peas overnight. Then drain water add fresh 2 cups of water, cook in pressure cooker for 2-3 whistle till it becomes tender. Allow it to cool.

Method

Heat oil in pan, add cumin seeds, after it crackles, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste, mix well and fry for 1-2 min, then add asafoetida, red chili powder, Turmeric powder, Garam masala, lemon juice and salt, fry for about 2-3 min. Now add cooked peas along with water. Stir well. Cook on low flame for about 10 min. Switch off the flame and serve hot with chapati, bread or rice.

Dahi Ragda Puri

Time 20 min
Ingredients
Crisp puffed puris 25
Dried white peas,boiled 2 cups
Finely chopped tomato 1
Salt to taste
Rock salt 3-4 pinch
Cumin seeds 1/4 tsp
Fresh coriander powder 1 tbsp
Red chili powder 1 tsp
Mint green chilies paste 1/2 tsp or more as per taste
Imli jaggery chatney 2 tbsp
Turmeric powder 1/4 tsp
Water 2 -3 cups
Pinch of asafoetida
Shev 1 cup
Curd 1 cup (optional)
Oil 1tbsp

Method
Soak white peas overnight, cook in pressure cooker for 4-5 whistles, with 1 tsp oil. Allow it to cool. Then remove cover of white peas. Keep it aside.
Heat oil in pan, add pinch of asafoetida, cumin seeds, tomato, fry for 3-4 min till tomato becomes soft, then add red chili powder,  turmeric powder, salt, boiled peas, water, simmer on low flame for 5-6 min. Switch off the flame. Allow it to cool for a while. Then add imli jaggery chutney, mint green chili paste as per taste. Mix well. You can add more water as per your requirement.
Now put ragda in the puffed puris, curd, shev, coriander and enjoy ragda puri.

Tip
Mint green chili paste: take 1/2 cup mint leves and 4-5 green chilies, add salt and make paste in blender.
Imli jaggery chatney: soaked tamarind/imli 1/2 cup + 3/4 cup jaggery+ salt make paste in blender.